COCO & THE DIRECTOR

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Water was turned off at front hand-sink making sink inaccessible. CDI - Water turned on by engineer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milks in milk reach in cooler recorded above 41F. Cheese and egg bites in reach in cooler recorded above 41F. CDI - All discarded, Assure milk is not left out when handling. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle not labeled. CDI - Labeled. Points not escalted

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. CDI - Obtained.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Food in grab and go did not have net weight label. CDI - Labeled on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prepped sandwiches, salad and veggie tray with hummus dip recorded above 41F (see chart). Items are made at Stoke (commissary kitchen down the hall) and transported over. Suspected cooling issues. Assure products are prepped and cooled properly; in trays with open lids. CDI - Discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled chemical bottle at front trash bin. CDI - Discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing a hair restraint.

4-501.11 Maintain equipment in good repair. Interior film of ice machine coming off. Repair/replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal sweater stored on dry storage shelf. Keep/store in designated areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable top produce employee health policy. PIC stated employees signed paper when they are hired but could not locate them. CDI - New policy given ans staff sighed on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. One coffee cup stored on shelf near burner. Mov

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken, salad, sandwiches, and yogurt all recorded above 41F. CDI - Discarded. Suspected cooling issues in grab and go but could not confirm. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Single service cups not protected. Keep cups protected.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tile missing in kitchen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked shrimp not dated. CDI - Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Sausage dated from 6/27, CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Sugar not labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Gaskets dirty and in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed ice machine with pink/black buildup on white plastic. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half, almond milk, oat milk, soy milk, blueberry yogurts, yogurt parfaits in lowboy coolers and grab and go cooler above 41F, see temperature chart. All milk above 41F due to frequent use, PIC placed all in use milks in thermoses and placed on 4 hour TPHC. Items in grab and go case are above 41F due to ambient temperature of unit being 47F. Repair cooler. EHS will follow up within 3 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC written procedures available for milks in thermoses for customer use. CDI- PIC drafted written TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm quat sanitizer. CDI- PIC replaced sanitizer with 400ppm sanitizer.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer unable to turn on during inspection. CDI- PIC changed batteries and it was working.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in main handsink. CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwhiches and yogurt parfaits in display cooler not holding proper temps. According to PIC all products were prepped yesterday and cooled down overnight. Suspected prep error. Facility will Blast chill sandwiches. CDI - Product discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sandwiches and parfaits dated for date of placing in cooler when they were prepped day before. Facility will change dating practices. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/RvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy presence of fruit flies in back kitchen corner. Contact pest control for immediate visit

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee filling pan in handsink,. CDI- Ceased, removed pan and handsink cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Tong had food debris build up on blade, CDI - Taken to Dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage, salad, yogurt parfaits, and sanwhiches all recorded above 41F, CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. No written procedures present for chicken held on TPHC, CDI - Written procedures obtained and filled out during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. No allergen labeling on grab and go sandwhiches and salads. VR.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Knife strip has heavy food debris on it as well as pastry cooler, Clean. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer was dispensing at <50ppm. CDI - Discovered that temperature for sanitizer was recorded at 130F. CDI - Temperature adjusted. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had some pink build up in interior.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Knife strip and interior of unit where pastries are displayed in need of cleaning.REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Spatula soiled with food debris. CDI - Taken to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salads and wraps in display cooler recorded at 43F. CDI - Discarded. Suspected cooling issues from prep. Assure products are assembled and then cooled correctly in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pickled cabbage recorded 7/5. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies present in back corner. Keep up with pest control.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. gaskets dirty in reach in cooler. PIC will replace.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed the time slates for the carafes were not updated. PIC stated they were changed out at 2PM. They discard at 10AM, 2PM and 6PM. CDI - allowed the PIC to remark the time.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles with clear and yellow liquid. Properly label to prevent misuse.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the pastry case accumulating food residue and food debris. Clean and maintain.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing buckets with 0 ppm of quat. CDI - Sanitizer was remade.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep tables and next to single service items at the front counter.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the back prep handsink blocked by a cart. CDI - Handsink was unblocked.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed the heat sanitizing dishmachine maximum temp at 155F. CDI - PIC contacted Ecolab. PIC is going to set up the 3-compartment sink. Food is served on single service. Compliance visit required to ensure compliance in 10 days. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ready to eat TCS foods in the cooler drawers and in the upright reach in cooler without dates. PIC stated that they were either made the day before or this morning. CDI - Dates were placed on foods, as their shelf life is 3 days. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabaled spray bottle of peroxide cleaner. CDI - Labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multipurpose cleaner stored on the prep counter. CDI - chemical was relocated.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed pepper in unlabeled container. CDI - labeled.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in standing water.

5-205.15 Maintain a plumbing system in good repair. Observed both women’s restroom handsink not drain and water pooling in sink. PIC called maintenance to repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings stored with single service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed individually packaged Caesar salads, turkey, and ham sandwich towards front of Customer grab and go coolers at 45F. Items in the back of cooler were at borderline temperature of 41F. CDI: items removed from cooler and placed inside 2-dr reach-in cooler in the back.

REPEAT VIOLATION: 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no labels on prepackaged food at customer grab and go cooler at front counter. CDI: items moved to back 2dr reach-in cooler until labels can be provided. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed food packaged in house stored inside customer grab and go cooler without major food allergens provided. CDI: items will be kept in back cooler until labels can be provided. PIC stated that labels are in facility but need to be printed and placed on items.

2-201.11(A - C & E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided PIC with a template plan to be implemented.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no food thermometer available for use. CDI: thermometer was provided.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no labels on prepackaged food at customer grab and go cooler at front counter. CDI: items will be kept in back cooler until labels can be provided. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed food packaged in house stored inside customer grab and go cooler without major food allergens provided. CDI: items will be kept in back cooler until labels can be provided.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have max/min thermometer for testing temperature of high temperature dishmachine. CDI: educated PIC on appropriate equipment that will need to be provided in order to comply.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pull thaw date missing from sautéed peppers and no date on pork shank inside walk-in cooler. CDI: both items were discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed discard date of 8 days on label for salad mix inside walk-in cooler. Item still in date; discussion with manager to ensure day of prep is counted as Day 1. No violation. CDI: date was changed on label.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times recorded for half and half in carafes at coffee stations. CDI - time was recorded on label stands and placed out at coffee station.

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee food handler not wearing hair restraint.

6-301.12 Hand Drying Provision - PF - No paper towels at hand washing sink beside dish machine. Hand washing sinks shall be supplied with accessible paper towels for employee hand washing. CDI - Paper towel dispenser refilled.

7-201.11 Separation-Storage - P - 1 bottle of disinfectant was stored on prep table. Toxic chemicals shall not be stored where food is prepared. Store in a separate location. CDI - Bottle moved to chemical storage shelf. 0 pts.

2-303.11 Prohibition-Jewelry - C - Repeat - Food employees wearing watches, bracelets and rings. Food employees must not wear jewelry on their hands or wrists with the exception of a plain band ring.

3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth bucket measured less than 150 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bucket emptied and refilled with 200 ppm solution.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Repeat - Disposable cups over stacked beside register above protective barrier. Single-use and single-service articles shall be stored in a manner that protects them from potential contamination. Also observed unprotected coffee filters. Cover during storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Manager working to assistance current staff with food service during inspection. Manager was not wearing a hair restraint. CDI- Manager was put on a hair restraint. 0pts 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Staff wearing a watch during food preparation. Remove watches. 0pts

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stacked above protective rim of the display. Exposed to possible contamination from consumer. Discussed options with PIC Westley Treme.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in gaskets, shelving, and containers used for various stored items. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats and addtional aprons stored on facility items in back kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked by a cart. CDI item moved for handwashing.

4-501.11 Maintain equipment in good repair. Observed dish machine that was not operational. Facility only uses single service items for service and can handle washing items in 3 comp sink. Will follow up to ensure dish is repaired. PIC stated part has been ordered and awaiting for its arrival.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility using TPHC for hot foods on line but no time stamps provided and no TPHC procedures for the hot items provided. Only forms provided was for the milks on the counter.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling utensils while wearing a bracelet/watch.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle trash container and continue to handle single service cups without washing before hand. CDI hands washed. Ensure employees wash hands once they go through the door between both sections or keep the door propped open. CDI hands washed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed santizer bucket with 0ppm. CDI bucket refilled to proper concentration. Repeat.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dishwasher only reach 155F first run, 157F second run. PIC will send all equipment to the main kitchen for cleaning and sanitizing. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with low concentration levels. CDI PIC discarded the sanitizer and replace with sanitizer that meet the criteria as stated in the food code .

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee go from handling cash register to put on gloves and warm sandwiches. CDI hands washed and gloves changed. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black debris on sides. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine only reach 153F. Observed employee pull dishes from unit and set out to air dry and items were not cleaned appropriately in inoperable machine. CDI items moved to back kitchen dish and engineer staff fixed unit and came up to 161F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon sandwich on menu without consumer advisory. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of hazelnut sauce stored next to handsinks.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils stored within customer reach that were covered with dust. Instructed PIC to cover utensils to prevent contamination. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units a front and stand up reach in interior soiled with debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep surface near food and utensils.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee come from front area and out on gloves to handle sandwiches without washing hands. CDI hands washed.

6-301.12 Hand Drying Provision - PF Observed no paper towels at back handsink. CDI paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed unit holding at 67F and TCS items above 45F. Observed milk that was held out on the counter for a while and placed in reach in and quiche and spinach feta danish that was holding in display case above 45F. Items listed in temp chart. CDI repair person on site to repair issue. Milks discarded and baked items placed in walk in to cool and only foods for display held in displat case.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed half and half and skim milk that was on time without a time stamp and no written procedures. CDI time stamp provided and TPHC procedures sent to PIC. Observed dairy products on time held past 4 hours. CDI discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing sandwiches while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing sandwiches without wearing hair restraints.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Obsedrved single service cups and items stored on floor in back kitchen area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ham and cheese sandwiches from 1/12 at 42F. CDI: Sandwiches voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that kitchen employee was unable to identify any of the symptoms or illnesses she should not come to work with. CDI: Employee health poster provided via email today, to be hung up. PICs were able to identify symptoms and illnesses.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee move from raw food to ready to eat foods with no handwash. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees turn off faucet with bare hands after washing them, thereby recontaminaing their hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee crack a raw shell egg and move to handling single service items and ready to eat foods with no handwash. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI: Papertowels provided.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fingerling potatoes cooling at a rate of 0F per minute in reach in cooler. CDI: Items moved to walk in for rapid cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimiento cheese sandwiches, bagel sandwiches, and muffin sandwiches held above 41F for more than 4 days. CDI: Items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fingerling potatoes cooling with a lid on top of them. CDI: Lid removed. Observed egg patties, ham and cheese sandwiches, sausage sandwiches and turkey sandwiches cooling in walk in while tightly wrapped. CDI: Items uncovered for rapid cooling.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed parfaits stored in grab and go cooler with no labeling. REPEAT VIOLATION

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fruit flies throughout kitchen. PIC advised to call pest control.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee come in to facility to start shift, adjust uniform, and then move to food preparation with no handwash. CDI: Employee directed to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage holding at 120-130F in steam well. CDI: Items reheated to 165F.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels of ingredients on grab and go items in cooler. REPEAT VIOLATION. VERIFICATION REQUIRED

3-302.15 Wash fruits and vegetables prior to use. Observed apples stored in grab and go cooler, unwashed, with no sign telling consumers to wash before eating. CDI: "Wash before eating" sign placed on apples.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks and knives stored with service side up. CDI: Items turned over to be service side down.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked salmon being used in facility. Facility directed to discontinue par cooking until procedure is written and approved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and soup in RIC holding below 45F. Items rapidly cooled. See #45. Unit reading 45F by end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle with blue cleaner. CDI: Cleaner identified as Windex, and properly labeled.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed ROPed par cooked steaks stored in faciltiy. PIC stated that items were ROPed this morning. All ROP items discarded. HACCP plan received today from facility. Facility directed to discontinue ALL specialized processes.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no nutritional labeling on grab and go cooler items. Items labeled with printed information in front of each section to come into compliance. PIC stated that labels will be here by next week. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on RIF. Observed RIC in kitchen not holding at 45F consistently throughout unit. CDI: Engineering came up to facility and turned unit down.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFHandwashing sinks shall be easily accessible for employee use. Observed pitchers stored in handwashing sink along prep line. CDI, operator removed pitchers from sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed 1 container of raw ground beef stored above raw steak in reach in refrigerator. CDI, operator relocated foods. Improvement made since last inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PClean ice machines according to manufactuerers recommendations or at least enough to prevent accumulation of soil. Observed 1 ice machine with black residue buildup and in need of cleaning. CDI, operator turned unit off for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed 3 bins of chicken wings not date marked in walk-in cooler. CDI, operator voluntarily discarded foods.

7-201.11 Separation-Storage - PStore toxic substances and sanitizer so that contamination of equipment is prevented. Observed 1 bottle of quat sanitizer stored over straws at bar. CDI, operator relocated sanitizer bottle.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area. Observed clean bowls stored in soiled bin along cookline. Observed clean plates stored on soiled storage rack in kitchen. Observed glassware being stored on shelving that had rust inside coolers at bar. Observed clean single-service trays stored directly next to trash can at bar.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed rusty shelving inside coolers at bar where glasses were being stored. Observed several split gaskets on door of reach-in refrigerators at Champions side of prep area in kitchen.4-101.19 Nonfood-Contact Surfaces - CNonfood contact surfaces exposed to splash or spillage shall be be constructed of nonabsorbant and easily cleanable material. Observed clean linen lining equipment storage shelves near dish machine and clean plate storage racks.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed some

6-301.14 Handwashing Signage - CGeneral Comment: Handwashing signs shall be provided at each handsink used by food employees. Observed no handwash sign at bar handsink. CDI, handwash sign provided to operator.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw chicken stored in pan in direct contact with pan of raw ground beef. CDI, operator relocated food for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PFood shall be stored in wrappings, packages, or covered containers. Observed ice behind bar uncovered and unprotected. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PIce bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed soil and mold accumulating in back of ice machine. CDI by instruction.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMechanical warewashing machines shall provide proper concentration of sanitizer. Observed 1 dish machine at bar not providing proper concentration of chlorine sanitizer. CDI, operator called ecolab during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cheddar cheese and blue cheese in container on top of ice and above 45 degrees F. CDI, operator relocated items to blast chiller to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Implement and follow proper date marking procedures. Observed 1 container of french onion soup with a date of preparation of 6/11. CDI, operator voluntarily discarded 1 large container of french onion soup.

3-305.11 Food Storage-Preventing Contamination from the Premises - CStore food 6 inches from the ground. Observed boxes of lemons stored on ground in walk-in cooler. CDI, operator relocated lemons during inspection.

4-904.11 Kitchenware and Tableware-Preventing Contamination - CInvert clean forks and spoons so that handling of lip contact areas are not handled. Observed several clean forks and spoons not inverted properly at bar. Observed clean equipment stored on soiled rack behind 3 compartment sink in kitchen. Observed clean pitcher screw on lids stored in soiled container in kitchen. CDI.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed several split gaskets on reach-in coolers. Observed 1 dish machine at bar not provided proper concentration of sanitizer.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed all reach-in refrigeration units that was storing clean glassware soiled with debris and other soil residue. Observed standing water accumulating on bottom of beverage cooler at bar.Observed soiled gaskets on several reach-in refrigerators behind bar.

6-501.12 Cleaning, Frequency and Restrictions - CGeneral Comment: Phyiscal facilities shall be cleaned as often as necessary to keep them clean. Observed standing water accumulating below warewashing machine.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CPhysical faciltiies shall be maintained in good repair. Observed a handsink in mens and womens restroom not providing hot water above 100 degrees F.

Observed two employee drinks stored on top of dish washing machine. CDI- discarded.2-401.11 Eating, Drinking, or Using Tobacco - Employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment and utensils will not result.

Observed. microwave interior with heavy accumulation of food debris and residue. A couple knives with dried food debris. Ice scoop with some black residue from storage bucket in bottom. CDI- Cleaned and sanitized during inspection. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces shall be clean to sight and touch.

Observed a few items on cold hold that were just prepped out of temperature such as diced/ sliced tomatoes and hard boiled eggs. CDI- Moved to blast chiller.3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Cold foods shall be maintained at 45F or below.

General Comment; Do not do any specialized operations such as reduced oxygen packaging until further notice from Health Dept.

Observed some chipping paint on edges of wire racks in some of the coolers. Paint/ repair rusting racks to prevent potential physical contaminates in foods.